Name: Easy Vegan Cornbread
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 1/4 cup soy milk ((see note)); 1 tablespoon apple cider vinegar (or fresh lemon juice); 1 1/4 cup all-purpose flour ((see note)); 1 cup yellow cornmeal; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon sea salt; 1/4 cup light brown sugar; 1/4 cup cane sugar; 1/4 cup applesauce (, unsweetened ); 1/2 cup canola oil (or any neutral-flavored oil )

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Make any meal complete with a warm batch of this delicious Vegan Cornbread. It's easy to make and bakes to golden perfection in just 20 minutes!

Two pieces of vegan cornbread stacked together on a white plate. Butter and maple syrup on top.

Mealtime is always fun when you have a piece of fluffy Vegan Cornbread to go along with it. It's filled with lots of corn flavor, it's tender on the inside and crisp on the outside.

Who can resist? Especially, when it's just warm from the oven. Just add a pat of vegan butter and you have heaven right there!

Cornbread goes with so many meals, but it especially goes with a variety of stews, soups, and salads. I love serving it with my vegan chili, or alongside my vegan baked beans and vegan mac and cheese.

It's also perfect for sopping up lots of vegan gravy!

However, it's also great on its own for a quick breakfast or snack. I like to warm it up and add a pat of vegan butter and pair it with a cold glass of cashew milk. So delish!

Table of Contents

Ingredients, Notes, and Substitutions

️🌟 This is a quick overview with step-by-step photos. For the complete ingredient amounts and instructions, scroll down to the recipe card below.

All ingredients to make the cornbread on a stone table top.

Soy Milk - it's most similar to dairy buttermilk when an acid is added. However, you can use any non-dairy milk.
Apple Cider Vinegar - fresh lemon juice will work too.
All-Purpose Flour - I haven't tried making this recipe gluten-free yet, but I think a 1.1 gluten-free flour could work.
Cornmeal - I recommend using yellow because the corn flavor is more prominent. You can also use white or blue cornmeal. I used a fine grain but you can also use a medium grain. I found this article helpful on the different types of cornmeal and how to use it.
Cane Sugar and Brown Sugar - You can use this blend that I used or just one of them if preferred.
Apple Sauce - I recommend using unsweetened. If you don't have applesauce, you can try unsweetened non-dairy yogurt.
Canola Oil - any neutral-flavored oil will work. Melted vegan butter works nicely, too.

How to make Vegan Cornbread

This recipe is very easy to put together. Just make the batter and bake! Here's how to do it:

Four process photos of making the batter.

Two process photos of folding batter and pouring in a baking pan.

Combine the soy milk and vinegar. It will thicken and curdle slightly after 5-10 minutes.
In a large bowl, whisk the flour, cornmeal, baking powder, baking soda and salt.
Add the applesauce, oil, cane sugar, and brown sugar to the buttermilk. Whisk to combine well.
Pour the wet ingredients into the dry ingredients.
Fold batter with a spatula until just combined.
Place pan in the oven and bake for 20-25 minutes or until lightly golden brown on top.

Two pieces of baked cornbread stacked together with a pat of butter on top.

Vegan Cornbread Success Tips

Just follow the recipe closely and you will have success! Here are some expert tips to help you along:

Don’t scoop the flour with a measuring cup directly from the flour container. Instead, aerate first, then scoop the flour out of the container with a spoon and then into the measuring cup. Don’t pack/tap the cup. Now, lightly sweep a butter knife across the top to remove excess flour.
Make sure your baking soda and baking powder are not expired otherwise it could alter the final results.
If you like cornbread that is less sweet, just cut the sweetener in half.
For best results, use room-temperature ingredients. If some are cold, leave them out while you pre-heat the oven and prep. At least 20 minutes.
It's important to maintain the right oven temperature for successful results. An oven thermometer is the best way to detect the accuracy of your oven.

Add-In Ideas

This Vegan Cornbread is perfectly delicious as is, but feel free to change things up for fun. Here are some ideas:

For a little kick, add ½-3/4 cup fresh jalapeños (deseeded and diced).
Want more corn flavor? Add ¾ frozen corn kernels (thaw first).
Like fresh herbs? Add rosemary, thyme, sage, or chives (about 1-2 tablespoons).
Add savory flavor with ½ cup sliced green onion or 2 cloves of minced garlic.
Go all out! Add a ½ cup chopped vegan sausage to the mix (brown in a pan first and drain oil).

Storing

This vegan cornbread is best when it's fresh, but you can store it in an airtight container at room temp for 2 days. You can also store them in the fridge the same way for 3-5 days. Just warm in the microwave for 30 seconds to soften.

Can I freeze cornbread?

Absolutely! Cornbread freezes really well for 2-3 months. After baking, let it completely cool, then wrap it well and store it in the freezer. I like to cut it into single servings so I can just use what I need.

To thaw, leave it on the counter for 10-15 minutes or gently warm in the microwave for 30 seconds.

Can I use cornbread for stuffing?

Yes! I use it for my vegan cornbread stuffing recipe and it works perfectly. The only change I make is that I omit the cane sugar, but keep the brown sugar in it. It's not too sweet at all, but you can reduce it to 2 tablespoons if preferred.

Close up view of cornbread on a plate with maple syrup being poured over the top.

More Corn Recipes to Try

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Easy Vegan Cornbread